Coq au Vin (Chicken in Wine Sauce)
"This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve...."
INGREDIENTS
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4 cups red wine
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1 3–4-lb. chicken, cut into 8 pieces
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1 large yellow onion, halved and thinly sliced lengthwise
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1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine)
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2 tbsp. olive oil
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10 oz. peeled pearl onions
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12 oz. white button mushrooms, quartered
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10 oz. bacon, cut into ½" pieces
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3 tbsp. unsalted butter
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Kosher salt and freshly ground black pepper, to taste
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2 tbsp. flour
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1 cup chicken stock
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Finely chopped parsley leaves, to garnish
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